Paneer Bhurji (Paneer Scramble)
Featuring: Milk, Onion, Paneer, Tomato, Chili powder, Cilantro, Cumin Seed, Fenugreek, and Ginger
Paneer Bhurji is a delicious, easy-to-make North Indian dish that features paneer a common Indian cheese. Despite the base being paneer, it actually has a texture and richness similar to scrambled eggs. You can make this with homemade paneer, or buy your paneer from the store. I also make an egg version of this dish, called Egg bhurji, which is very popular in my family.
About Paneer Bhurji
A “bhurji” is a scramble in Indian cuisine. Paneer bhurji is a popular North Indian dish that is as versatile as it is delicious. Made with crumbled paneer, onions, tomatoes, and a blend of spices, you can also add in any additional vegetable or flavors you are interested in.
It is one of those dishes that loves to be customized. It also serves as an excellent filling for sandwiches, rolls, puffs, and dosas, making it a fantastic substitute for traditional fillings like mashed potatoes.
Why Choose This Recipe?
This is a family recipe that I have made many times over the years. I typically make it with store-bought paneer, but I do recommend using homemade if you are willing to go to the extra effort. Store-bought paneer can also yield delicious results with a simple adjustment. The addition of milk re-introduces the moisture lost in store-bought paneer, ensuring a creamy and satisfying finish.
Ingredients
Paneer – The star of the dish. I recommend homemade paneer for a softer, fluffier texture. You can use grated store-bought paneer, but be sure to add a little milk to restore some of the creaminess of fresh paneer.
Onions and Tomatoes – Freshness is key. Red onions and ripe tomatoes bring sweetness and tang to balance the spices.
Spices – Cumin and kasoori methi (fenugreek) provide the foundational flavors, with turmeric and chili powder adding warmth and color.
Milk – A splash helps to bring back the creaminess, especially when using store-bought paneer.
Tips
- Homemade Paneer: Experience the difference by making paneer at home. The process is straightforward and rewarding, yielding a paneer that’s beautifully soft and crumbly.
- Consider adding mushrooms, bell peppers, or even finely chopped spinach for added nutrition and to make this recipe your own.
Start by heating the ghee. Add cumin and allow to toast until fragrant, about 10 seconds.
Add onion, cook until translucent. Add ginger, red chili powder, and turmeric.
Add tomatoes and salt. Cook until tomatoes turn jammy and the oil begins to separate.
Add green chili. Add paneer and cook for 3 minutes.
Add kasoori methi and milk if using store-bought paneer. Stir.
Top with cilantro and serve.
Serving Suggestions
Paneer Bhurji pairs wonderfully with roti, kulcha, or even a simple slice of toast. It’s a dish that fits any meal, offering the comfort and satisfaction of home-cooked goodness.
Paneer Bhurji
A scramble made with shredded or crumbled paneer, green chillies, and tomatoes.
Ingredients
- 2 tbsp ghee (or vegetable oil)
- 1 tsp cumin
- 1 medium onion (finely chopped)
- 2 tomatoes (finely chopped)
- 1 tsp ginger (grated)
- 2 green chillies
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp kasoori methi ((fenugreek))
- 12 oz paneer (grated or finely chopped)
- 1/4 cup cilantro (chopped)
- 2 tbsp milk
- salt (to taste)
Instructions
- Heat ghee. Add cumin, allow to toast until fragrant, about 10 seconds.
- Add onion, cook until translucent. Add ginger, red chili powder, and turmeric.
- Add tomatoes and salt. Cook until tomatoes turn jammy and the oil begins to separate.
- Add green chili. Add paneer and cook for 3 minutes.
- Add kasoori methi and milk if using store-bought paneer. Stir.
- Top with cilantro and serve.
Notes:
Store-bought paneer tends to be much drier than homemade, so it helps to add a little milk at the end to add back a little creaminess.
